From Pancakes to Pancakes

For the longest time, I have had a sort of drought in the amount of recipes I would make... And then I'd suddenly be reinterested in cooking, and I would find that I would make the same sort of dishes in a row.

When I moved a few months ago, I started making things-that-go-in-a-pie-dish (anybody else a huge $100,000 Pyramid fan?!), like quiche, shepherd's pie, apple crumble.

Just this past weekend, I was inspired to make chocolate chip pancakes for me and my gorgeous Norwegian houseguest, Maria, for breakfast. I used Nigella's American pancake recipe from Nigella Bites. I love this pancake recipe; the pancakes are so much better and more-ish than those dry diner pancakes. The addition of chocolate chips was out of this world. We enjoyed our breakfast in the sun!

And just today, I finally decided to make Pa Jun, which is a Korean pancake recipe posted a little while ago in the New York Times. I had bought the ingredients about a week ago, but didn't get to make the recipe until today. I love these types of savory pancakes. I get similar in Chinese restaurants, and I just love the texture of the soft pancake against the scallions, and sometimes shrimp as well.

The ingredients are so easy to get too, I can't imagine it is hard for anyone to make. Just scallions, eggs, flour, water, zucchini and carrots to make a pourable batter. This is fried for just a few minutes in a small non-stick pan, and dinner is done. Plus, it tastes delicious!


I'm so glad I finally made this because I didn't want it to be one of those recipes that I drooled over but never got a chance to make... even when I had pancakes on the brain!

Note: Don't bother with the dipping sauce for this pancake recipe. Way too salty and overpowering! It takes away from the delicate loveliness of the savory pancake. Trust me. Use a dipping sauce you know and love. ;)